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Buttermilk Dinner at Tristan

on Thursday, 19 September 2013. Posted in Magazine, Eat This Summer 2013, Something To Wine About, LOCAL Bites, Do This!, Follow This!

Buttermilk Dinner at Tristan on September 26.

After a visit to Tristan by acclaimed author and buttermilk purveyor Diane St. Clair, the team at Tristan was inspired to do a special dinner as an homage to buttermilk, the delicious and versatile product that is in the midst of a resurgence in popularity. 

 St. Clair enjoyed her dinner at Tristan tremendously and had this to say about her experience: " When I came to Charleston as part of my book tour for The Animal Farm Buttermilk Cookbook, I had the unique privilege of meeting Chef Nate Whiting from Tristan. He invited me to dine at Tristan, and it was an inspiring meal, showcasing his creative use of local and seasonal ingredients as well as his attention to detail and technical expertise in the kitchen.

 Tristan-Insert-Buttermilk copy
This dinner, spotlighting buttermilk and the cookbook, is indeed, as Chef Nate says, an ‘homage to buttermilk’ and its amazing culinary versatility. Don't miss this opportunity to dine at Tristan and see what buttermilk's resurgence is all about!"

On September 26, 2013, join the team at Tristan for this four-course dinner.  Tickets to the event at $125, and each guest will receive a copy of Diane St. Clair’s “The Animal Farm Buttermilk Cookbook.”    


Using “The Animal Farm Buttermilk Cookbook” as an inspiration, Chef Nate Whiting has created a menu that highlights the best of buttermilk’s delicious flavor.  Dishes like Buttermilk Fried Chicken, Spaghetti Carbonara, Milk Fed Veal Breast and Cheesecake, along with a sweet treat to take home, all showcase buttermilk’s best properties. 


Reserve your tickets today by calling 843-534-2155.


Buttermilk Dinner:

Thursday, September 26th 2013

Tickets are $125 all inclusive per person

and includes a copy of Diane St. Clair’s “The Animal Farm Buttermilk Cookbook”



Buttermilk Fried Chicken Cracker with Red Hot Honey 


Diane’s Buttermilk Spaghetti Carbonara

Sixty Four° Egg, Pancetta from our Private Collection, Parmesan & Black Pepper 


Slow Braised Milk Fed Veal Breast

Buttermilk Potato Puree, Cippolini Onions, Mepkin Abby Mushrooms, Mustard-Coffee Jus


Buttermilk Cheesecake

Blackberry-Maple Frozen Yogurt, Butter Pecan Crumble


Fond Farewells 

All menu items are adapted from and inspired by

Diane St. Clair’s Animal Farm Buttermilk Cookbook


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